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Wednesday, March 10, 2010

Roasted White Asparagus - CARIBBEAN STYLE!

I was inspired to create this recipe by Chris from NIBBLE ME THIS. Earlier in the week, I saw he had posted a recipe for Roasted Orange-Ginger Asparagus. I had just bought a bundle of white asparagus, and knew I wanted to see if I could add a little Caribbean to the recipe...

First off, Chris calls for grated ginger. I had none, so I substituted RUM... Just a little, and it all makes sense, as I actually substituted Blackening seasonings instead of ginger... And then I added rum.

Here's what I did (and feel free to compare this recipe to Chris's, His sounds terrific!).

OK, truth in advertising, this got a mixed review. I like a snap to my vegetables, just a tad over raw. I thought these were terrific in the oven for only 15 minutes. However, my wife had me put her share back in the oven for another 10 minutes. Mine were snappy, had a bite and tasted great. Jackie's was cooked through, had the same taste and she liked her's her way. She thought mine tasted "woody".

We happened to be visiting one of our kids in Holland several years ago while they were harvesting the white asparagus (called spargel) and it is so popular it was the main course and the sides were meat and four kinds of potatoes. I loved it. They make it grow underground by hilling it so the plants can not turn green. The field looks like hilled potatoes with nothing growing in them yet.

Ah, this looks delicious and sounds perfect! It would go great with the Swedish mustard I posted today, at least I think Swedish and Carribean would mix! Love the idea of rum and asparagus together! Yum!

FBR

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!